1. 设计中,应该根据相应的规范及设计标准,通过细致的计算来确定风速的控制、风管的走向、风机的选型等各个环节;
1. In design, the control of wind speed, the direction of air ducts, and the selection of fans should be determined through detailed calculations based on corresponding specifications and design standards;
2. 由于商业项目复杂而多变的特点,前期的业态落位难以做到完全准确,实际招商中几乎必然出现业态的变更,排油烟系统在设应充分考虑到后期变更的需要,预留足够的余量,不管是管道尺寸还是设备选择,建议预留15%-20%的预留量;
2. Due to the complex and ever-changing characteristics of commercial projects, it is difficult to achieve complete accuracy in the positioning of business formats in the early stage. In actual investment promotion, changes in business formats are almost inevitable. The design of the exhaust system should fully consider the needs of later changes and reserve sufficient margin. Whether it is pipeline size or equipment selection, it is recommended to reserve a reserve of 15% -20%;
3. 应结合业态落位及建筑特点进行整体布局,合理布置风管走向、风井位置等,在满足排放需求的同时,尽量减少对空间、标高的影响;
3. The overall layout should be based on the location of the business and the characteristics of the building, and the direction of the air ducts and the location of the air shafts should be reasonably arranged to meet the emission needs while minimizing the impact on space and elevation as much as possible;
4. 由于排油烟风量普遍较大,为避免厨房负压过大,影响其他区域的空调效果,厨房补风系统必须安装到位,并与排油烟系统联动,补风风量宜为排油烟风量的80~90%;
4. Due to the generally high air volume of exhaust fumes, in order to avoid excessive negative pressure in the kitchen, which may affect the air conditioning effect in other areas, the kitchen air supply system must be installed in place and linked with the exhaust fumes system. The air supply volume should be 80-90% of the exhaust fumes volume;
5. 加强小商户末端设备的安装管控,各商户自行安装的净化设备和风机应满足设计要求。
5. Strengthen the installation control of terminal equipment for small merchants, and the purification equipment and fans installed by each merchant should meet the design requirements.
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